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Associa Family Cookbook Volume III | 201 1. Preheat oven to 425°F. 2. Add the chopped zucchini, bell peppers, red onion, and jalapeño to a large sheet pan. Drizzle with 1 tablespoon of olive oil and season with 1 teaspoon of garlic powder, ½ teaspoon of salt, and ½ teaspoon of pepper. 3. In a bowl, toss the chickpeas with paprika, smoked paprika, ½ teaspoon of salt, ½ teaspoon of pepper, ½ teaspoon of garlic powder, and 1 tablespoon of olive oil. Add to a separate large sheet pan. 4. Roast the vegetables and the chickpeas for 20 minutes. Toss them to flip, then bake for another 15 minutes. 5. Meanwhile, add the pearled couscous to a pot with the remaining olive oil. Toast couscous on medium heat for 2-3 minutes, or until slightly browned, and season with remaining salt and pepper. 6. Pour the vegetable stock into the pot, cover, and bring to a boil. Once boiling, reduce to a simmer and cook for 10-12 minutes, or until the liquid is absorbed. Let couscous sit for 5-10 minutes, then fluff it with a fork. 7. Add cooked couscous, vegetables, and chickpeas to a serving bowl and mix in parsley, cilantro, lemon zest, and lemon juice. Top with feta cheese and serve. Pearl Couscous with Roasted Vegetables & Chickpeas S E R V E S 4 K I A M . • T - S Q U A R E P R O P E R T I E S ingredients directions 1 zucchini, chopped 1 red bell pepper, chopped ½ red onion, chopped 1 jalapeño, chopped 3 Tbsp olive oil, divided 1½ tsp garlic powder, divided 1½ tsp salt, divided 1¼ tsp black pepper, divided 1 can chickpeas, drained ½ tsp paprika ¼ tsp smoked paprika 1½ cups dry pearl couscous 1¾ cups vegetable stock ¹ ³ cup parsley, chopped ¹ ³ cup cilantro, chopped 1-2 tsp lemon zest 1-2 Tbsp lemon juice feta cheese, crumbled (optional) SIDES

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